PREDICTION OF WATER ACTIVITY OF AQUEOUS-SOLUTIONS IN CONNECTION WITH INTERMEDIATE MOISTURE FOODS - EXPERIMENTAL INVESTIGATION OF THE AW LOWERING BEHAVIOR OF SODIUM LACTATE AND SOME RELATED-COMPOUNDS

被引：54

作者：

CHIRIFE, J ^{[1
]}

FERROFONTAN, C ^{[1
]}

机构：

[1] UNIV BUENOS AIRES,FAC CIENCIAS EXACTAS & NAT,DEPT FIS,BUENOS AIRES,ARGENTINA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb07453.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：802 / 804

页数：3

共 10 条

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[2] THERMODYNAMIC PROPERTIES OF STRONG ELECTROLYTES IN AQUEOUS-SOLUTIONS
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[J]. AICHE JOURNAL, 1973, 19 (02) : 313 - 320
[3] CHIRIFE J, J FOOD TECHNOLOGY
[4] FERROFONTAN C, J FOOD TECHNOLOGY
[5] IGLESIAS HA, 1975, THESIS U BUENOS AIRE
[6] Labuza T. P., 1977, Journal of Food Processing and Preservation, V1, P31, DOI 10.1111/j.1745-4549.1977.tb00311.x
[7] Loncin M, 1975, FREEZE DRYING ADV FO, P599
[8] Norrish RS., 1966, J FOOD TECHNOL, V1, P25, DOI DOI 10.1111/J.1365-2621.1966.TB01027.X
[9] STOLOFF L, 1978, J ASSOC OFF ANA CHEM, V61, P1166
[10] WATER ACTIVITY DATA REPRESENTATION OF AQUEOUS-SOLUTIONS AT 25 DEGREES C
TENG, TT
LENZI, F
[J]. CANADIAN JOURNAL OF CHEMICAL ENGINEERING, 1974, 52 (03) : 387 - 391